CUL 180 - Industry Communications - Human Relations

Credits 3
This course provides the opportunity to learn the basic writing and oral communication skills for the culinary environment. Students author memos, cover letters, resumes, and written culinary directives. Oral presentations on the processes and training methods of food presentation are completed. Interviewing, conflict resolution, and team leadership are also addressed. Race relations, sexual harassment, stress management, problem-solving, team development, and leadership techniques are all discussed in this lecture-based course.

Course Outcomes

Describe the correct methods to identify and resolve conflict in the kitchen per industry and instructor standards.
Identify leadership styles and their appropriateness in food service per industry and instructor standards.
Identify the process of management through effective communication skills per industry and instructor standards.
Describe motivational techniques and correct procedures for creating attitudinal changes in the work environment per industry standards.
Understand proper procedures for new employee orientation per industry standards.
Demonstrate the ability to promote change and clearly execute ways of implanting change with the least employee resistance and successful implementation per industry standards.